CN103409282A - Preparation method of health-care green tea sparkling wine - Google Patents
Preparation method of health-care green tea sparkling wine Download PDFInfo
- Publication number
- CN103409282A CN103409282A CN2013103555604A CN201310355560A CN103409282A CN 103409282 A CN103409282 A CN 103409282A CN 2013103555604 A CN2013103555604 A CN 2013103555604A CN 201310355560 A CN201310355560 A CN 201310355560A CN 103409282 A CN103409282 A CN 103409282A
- Authority
- CN
- China
- Prior art keywords
- green tea
- wine
- health
- preparation
- care
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
Landscapes
- Alcoholic Beverages (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention relates to a beverage wine processing method and especially relates to a preparation method of health-care green tea sparkling wine. The preparation method comprises the following steps of mixing green tea fermented wine, ethanol extract of green tea and purified water according to a ratio of 1: 1: 8, adding 0.1% of sodium cyclamate, 7% of white sugar and 0.15% of citric acid into the mixed wine, carrying out uniform stirring, carrying out filtration by a diatomite filter, mixing carbon dioxide and the filtered wine in a carbon dioxide mixer, and carrying out low-temperature pressure-maintaining loading and disinfection. The health-care green tea sparkling wine fully utilizes a green tea resource, richens health-care wine types and opens a new way for green tea deep processing.
Description
Technical field
What the present invention relates to is a kind of working method of alcoholic drink, specifically the making method of health-care type green tea fizz.
Background technology
Green tea is to take And Development of Tea Shoot to be raw material, the tealeaves of making through typical process processes such as completing, knead, be dry.Its dry dark brown pool and brew after millet paste take green and be homophony, therefore named green tea.Green tea is described as " state's drink " in China, modern science studies confirm that in a large number, green tea contains a large amount of and the closely-related biochemical of HUMAN HEALTH, not only having refreshes oneself clears away heart-fire, clearing away summer heat, eliminate indigestion and phlegm, go greasy fat-reducing, fiery improving eyesight is sobered up, promotes the production of body fluid to quench thirst, is fallen in the relieving restlessness that clears away heart-fire, removing toxic substances, the only pharmacological action such as dysentery dehumidifying, owing to containing the compositions such as tea-polyphenol, trimethyl-xanthine, lipopolysaccharides, theanine, also to modern disease, as diseases such as Radiation sickness, cardiovascular and cerebrovascular disease, cancers, certain pharmacological effect is arranged.The health-care type green tea fizz is to take green tea to be raw material, through immersion, yeast fermentation, alcohol steep, allotment, inflation, the refining health promoting wine formed of operation such as sterilizing.The health-care type green tea fizz has retained the original nutritive ingredient of green tea and functional component preferably, is that a kind of nutritive value and health care are worth higher health promoting wine.
Summary of the invention
The object of the present invention is to provide a kind ofly give off a strong fragrance, the making method of nutritious health-care type green tea fizz.
The object of the present invention is achieved like this:
Take green tea, the hot-water soak of 80～90 ℃ 1 minute that adds 30 times of quality, filtered through gauze obtains millet paste, the hot-water soak tealeaf residue of 90～95 ℃ 3 minutes that adds again 20 times of quality, filtered through gauze, merge 2 times millet paste, in millet paste, add the ratio of 12～14 gram white sugars to add white sugar in every 100 milliliters, adding simultaneously citric acid to regulate PH is 4.3～4.5, the access wine active dry yeast ferments, inoculative proportion is every 100 milliliters of fermented liquids inoculation 0.1 gram wine active dry yeast, 20～22 ℃ of leavening temperatures, fermentation time 6～7 days, fermentation ends namely obtains green tea fermentation wine.
Get green tea, add the edible ethanol of 30% (v/v) of 30 times of quality, rear airtight immersion stirs.Soak time is 5～7 days, during every day stir once.After soaking end, filtered through gauze namely obtains the green tea alcohol extract.
Green tea fermentation wine, green tea alcohol extract and pure water are mixed in the ratio of 1:1:8, mix wine liquid and add 0.1% Sodium Cyclamate, 7% white sugar and 0.15% citric acid, stir and with diatomite filter, filter afterwards, wine liquid after filtration in the carbon dioxide mix machine with carbon dioxide mix, then get product through the low temperature pressurize is filling, sterilizing.
The health-care type green tea fizz that the present invention produces takes full advantage of the green tea resource, enriches the assortment of health promoting wine, also for the deep processing of green tea, has opened up new way.Health-care type green tea fizz of the present invention has fully absorbed the advantage of zymotechnique and extracting technology, and taste is coordinated, and color and luster is saturating clearly, flavour alcohol and, integrate nutrition, health care and medical treatment, having brought into play tea is the advantage of " length of hundred medicines " for " ten thousand medicines originally " and wine.
Specific embodiments
Take green tea 10 grams, the hot-water soak 1 minute that adds 85 ℃ of 300 grams, filtered through gauze obtains millet paste, the hot-water soak tealeaf residue 3 minutes that adds again 95 ℃ of 200 grams, filtered through gauze, merge 2 times millet paste, in millet paste, add the ratio of 12 gram white sugars to add white sugar in every 100 milliliters, adding simultaneously citric acid to regulate PH is 4.5, the access wine active dry yeast ferments, and inoculative proportion is every 100 milliliters of fermented liquids inoculation 0.1 gram wine active dry yeast, 20 ℃ of leavening temperatures, fermentation time 7 days, fermentation ends namely obtains green tea fermentation wine.
Get green tea, add the edible ethanol of 30% (v/v) of 30 times of quality, rear airtight immersion stirs.Soak time is 7 days, during every day stir once.After soaking end, filtered through gauze namely obtains the green tea alcohol extract.
Green tea fermentation wine, green tea alcohol extract and pure water are mixed in the ratio of 1:1:8, mix wine liquid and add 0.1% Sodium Cyclamate, 7% white sugar and 0.15% citric acid, stir and with diatomite filter, filter afterwards, wine liquid after filtration in the carbon dioxide mix machine with carbon dioxide mix, then get product through the low temperature pressurize is filling, sterilizing.
Claims (4)
1. the making method of health-care type green tea fizz, it is characterized in that: prepare green tea fermentation wine and green tea alcohol extract, green tea fermentation wine, green tea alcohol extract and pure water are mixed in the ratio of 1:1:8, mix wine liquid and add 0.1% Sodium Cyclamate, 7% white sugar and 0.15% citric acid, stir and with diatomite filter, filter afterwards, wine liquid after filtration in the carbon dioxide mix machine with carbon dioxide mix, then get product through the low temperature pressurize is filling, sterilizing.
2. the making method of health-care type green tea fizz according to claim 1, it is characterized in that: the preparation method of described green tea fermentation wine is: take green tea, the hot-water soak of 80～90 ℃ 1 minute that adds 30 times of quality, filtered through gauze obtains millet paste, the hot-water soak tealeaf residue of 90～95 ℃ 3 minutes that adds again 20 times of quality, filtered through gauze, merge 2 times millet paste, in millet paste, add the ratio of 12～14 gram white sugars to add white sugar in every 100 milliliters, adding simultaneously citric acid to regulate PH is 4.3～4.5, the access wine active dry yeast ferments, inoculative proportion is every 100 milliliters of fermented liquids inoculation 0.1 gram wine active dry yeast, 20～22 ℃ of leavening temperatures, fermentation time 6～7 days, fermentation ends namely obtains green tea fermentation wine.
3. the making method of health-care type green tea fizz according to claim 1, it is characterized in that: the preparation method of described green tea alcohol extract is: get green tea, the edible ethanol that adds 30% (v/v) of 30 times of quality, rear airtight immersion stirs, soak time is 5～7 days, stir once every day during this time, soak the rear filtered through gauze of end and namely obtain the green tea alcohol extract.
4. according to the making method of the described health-care type green tea fizz of claim 1-2, it is characterized in that: described wine active dry yeast is commercially available prod.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310355560.4A CN103409282B (en) | 2013-08-15 | 2013-08-15 | Preparation method of health-care green tea sparkling wine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310355560.4A CN103409282B (en) | 2013-08-15 | 2013-08-15 | Preparation method of health-care green tea sparkling wine |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN103409282A true CN103409282A (en) | 2013-11-27 |
| CN103409282B CN103409282B (en) | 2015-01-21 |
Family
ID=49602325
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310355560.4A Active CN103409282B (en) | 2013-08-15 | 2013-08-15 | Preparation method of health-care green tea sparkling wine |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103409282B (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105238650A (en) * | 2015-09-29 | 2016-01-13 | 怀宁大别山茶酒有限公司 | Tea wine containing litchi and sorghum and capable of tonifying spleen and soothing nerves and production method of tea wine containing litchi and sorghum |
| CN105238651A (en) * | 2015-09-29 | 2016-01-13 | 怀宁大别山茶酒有限公司 | Tea wine containing ginger and cumquat and capable of harmonizing stomach and arresting vomiting and production method of tea wine containing ginger and cumquat |
| CN105368631A (en) * | 2015-09-10 | 2016-03-02 | 黄山蓝莓生态园有限公司 | Brewing method of lower-alcohol blueberry health-care wine |
| US20180057779A1 (en) * | 2016-08-31 | 2018-03-01 | Employee Brewing Company LLC | Fermented tea beer |
| CN112375644A (en) * | 2020-11-30 | 2021-02-19 | 贵州穗蓝酒业科技有限公司 | Preparation method of green tea fermented wine |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20100089192A (en) * | 2009-02-03 | 2010-08-12 | 정소암 | The manufacturing method for wine of tea-leaf and included tea-flower |
| CN103013767A (en) * | 2013-01-08 | 2013-04-03 | 黑龙江省轻工科学研究院 | Method for preparing pumpkin sparkling wine |
| CN103045437A (en) * | 2013-01-08 | 2013-04-17 | 黑龙江省轻工科学研究院 | Making method of mango sparkling wine |
| CN103045436A (en) * | 2013-01-07 | 2013-04-17 | 黑龙江省麒麟工贸公司 | Making method of green tea health wine |
| CN103074199A (en) * | 2013-02-17 | 2013-05-01 | 哈尔滨伟平科技开发有限公司 | Method for making black tea health care alcohol |
-
2013
- 2013-08-15 CN CN201310355560.4A patent/CN103409282B/en active Active
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20100089192A (en) * | 2009-02-03 | 2010-08-12 | 정소암 | The manufacturing method for wine of tea-leaf and included tea-flower |
| CN103045436A (en) * | 2013-01-07 | 2013-04-17 | 黑龙江省麒麟工贸公司 | Making method of green tea health wine |
| CN103013767A (en) * | 2013-01-08 | 2013-04-03 | 黑龙江省轻工科学研究院 | Method for preparing pumpkin sparkling wine |
| CN103045437A (en) * | 2013-01-08 | 2013-04-17 | 黑龙江省轻工科学研究院 | Making method of mango sparkling wine |
| CN103074199A (en) * | 2013-02-17 | 2013-05-01 | 哈尔滨伟平科技开发有限公司 | Method for making black tea health care alcohol |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105368631A (en) * | 2015-09-10 | 2016-03-02 | 黄山蓝莓生态园有限公司 | Brewing method of lower-alcohol blueberry health-care wine |
| CN105238650A (en) * | 2015-09-29 | 2016-01-13 | 怀宁大别山茶酒有限公司 | Tea wine containing litchi and sorghum and capable of tonifying spleen and soothing nerves and production method of tea wine containing litchi and sorghum |
| CN105238651A (en) * | 2015-09-29 | 2016-01-13 | 怀宁大别山茶酒有限公司 | Tea wine containing ginger and cumquat and capable of harmonizing stomach and arresting vomiting and production method of tea wine containing ginger and cumquat |
| US20180057779A1 (en) * | 2016-08-31 | 2018-03-01 | Employee Brewing Company LLC | Fermented tea beer |
| US11066628B2 (en) * | 2016-08-31 | 2021-07-20 | Employee Brewing Company LLC | Fermented tea beer |
| CN112375644A (en) * | 2020-11-30 | 2021-02-19 | 贵州穗蓝酒业科技有限公司 | Preparation method of green tea fermented wine |
Also Published As
| Publication number | Publication date |
|---|---|
| CN103409282B (en) | 2015-01-21 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102604789B (en) | Production technology of fructus phyllanthi wine | |
| CN101602993B (en) | Method for brewing longan-fructus momordicae fruit wine | |
| CN103571721B (en) | A kind of Camellia nitidissima Chi tea wine and preparation method thereof | |
| CN103409282B (en) | Preparation method of health-care green tea sparkling wine | |
| CN103074199B (en) | Method for making black tea health care alcohol | |
| CN102125134A (en) | Fruit vinegar tea drink and preparation method thereof | |
| CN103013766A (en) | Manufacturing method of kirsch | |
| CN105331493A (en) | Rose sparking wine and production method thereof | |
| CN103045436A (en) | Making method of green tea health wine | |
| CN103045437A (en) | Making method of mango sparkling wine | |
| CN105400666A (en) | Weak alkaline tea wine | |
| CN101649270B (en) | Method for brewing longan Chinese-wolfberry nutritive fruit wine | |
| CN103013765B (en) | Preparation method of schisandra chinensis healthcare wine | |
| KR20120081527A (en) | The manufacturing method of pure rice wine with bamboo leaf | |
| CN103396913A (en) | Processing method for novel waxberry sparkling wine | |
| CN101856133A (en) | Purple and red grape juice, hawthorn juice and Chinese date juice beverage and production method thereof | |
| KR100648000B1 (en) | Manufacturing method of the liquors comprising cultured root of wild ginseng and alcoholic liquors using the same | |
| CN104017696B (en) | A kind of preparation method of Grosvenor Momordica green liquor | |
| CN103103046A (en) | Momordica grosvenori wine and brewing method thereof | |
| KR101014458B1 (en) | Method of manufacturing rapid fermented liquor using refined sugar and yeast | |
| CN105238642A (en) | Brewing method of low-alcohol Jerusalem artichoke health-care wine | |
| CN101735930A (en) | Preparation method of tea liquor | |
| CN105199917B (en) | Green plum barley wine and its brew method | |
| CN101649269B (en) | Method for brewing longan cane-juice wine | |
| CN105385534B (en) | A kind of lotus seeds tea wine and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| ASS | Succession or assignment of patent right |
Owner name: WUHU LUYE PHARMACEUTICAL CO., LTD. Free format text: FORMER OWNER: HARBIN WEIPING TECHNOLOGY DEVELOPMENT CO., LTD. Effective date: 20141218 |
|
| C41 | Transfer of patent application or patent right or utility model | ||
| C53 | Correction of patent of invention or patent application | ||
| CB03 | Change of inventor or designer information |
Inventor after: Zhao Jian Inventor after: Wang Changrong Inventor after: Wang Weidong Inventor after: Wu Silin Inventor after: Zi Ying Inventor after: Wu Yue Inventor before: Lv Qingmao |
|
| COR | Change of bibliographic data |
Free format text: CORRECT: INVENTOR; FROM: LV QINGMAO TO: ZHAO JIAN WANG CHANGRONG WANG WEIDONG WU SILIN ZI YING WU YUE Free format text: CORRECT: ADDRESS; FROM: 150010 HARBIN, HEILONGJIANG PROVINCE TO: 241006 WUHU, ANHUI PROVINCE |
|
| TA01 | Transfer of patent application right |
Effective date of registration: 20141218 Address after: 241006 Anhui province Wuhu City Jiuhua Road No. 116 Applicant after: Wuhu Luye Pharmaceutical Co., Ltd. Address before: 150010 25 Anhua street, Daoli District, Heilongjiang, Harbin Applicant before: Harbin Weiping Technology Development Co., Ltd. |
|
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant |